Evaluation Of The Weight Loss Effect Of Whole Wheat Flour On Obese People

Objective:Exploring the effect of whole wheat flour(hereinafter referred to as whole wheat flour)instead of part of the staple food on the weight of obese people,and from the perspective of insulin resistance and inflammatory response to explore the weight loss mechanism of whole wheat flour on obese people.Methods: In a community in Hotan City,48 obese persons and 20 normal-weight persons were recruited according to the inclusion and exclusion criteria.A dietary survey was conducted using a 3-day 24 h retrospective method before intervention to assess the dietary energy and nutrient intake levels of the study subjects.After the level,48 obese people were randomly divided into two groups: the whole-wheat intervention group(WI,27)and the obesity control group(OC,21),and the normal weight group was used as the normal control group(NC,20).The whole wheat flour is stone milled flour.According to the dietary characteristics of local residents,150 g stone milled whole wheat flour is used to make naan cake instead of part of the staple food,and a three-month dietary intervention is carried out.The contents of the baseline survey before intervention include: dietary survey(3 days and 24 h retrospective method),physical measurement and biochemical index testing.Calculate the dietary nutrient intake level,body mass index(BMI),waist-to-hip ratio(WHR),insulin resistance index(HOMA-IR),and atherosclerosis index(AI).During the intervention,strict quality management was conducted.The researchers established WeChat groups,followed up by phone,text message,or WeChat every day to record their consumption,and asked the subjects to self-record their diet and main activities every day.At the end of the intervention,relevant surveys will be conducted again(the content is the same as the basic survey).The changes of nutrient intake level,body mass index,waist circumference,blood lipids,blood glucose and inflammation-related factors before and after intervention were compared to evaluate the weight loss effect of whole wheat flour.Results: 1.The results of the dietary survey showed that there were no significant differences in the energy and nutrient intake levels of the three groups before the intervention;after the intervention,the energy,carbohydrate,and fat intake levels of the whole-wheat group decreased and the dietary fiber intake increased significantly;The intake of carbohydrate,fat and dietary fiber were all lower than before the intervention,and the difference was statistically significant(P <0.01).There was no significant change in nutrient intake levels before and after intervention in the normal control group.2.From the analysis of human body measurement results,compared with before intervention,the weight,waist circumference,body mass index and waist-to-hip ratio of the whole wheat group after intervention decreased,the difference was statistically significant(P <0.01);There was no significant change before the intervention.3.From the analysis of biochemical indicators,compared with before intervention,the serum triglyceride(TG),total cholesterol(TG),low density lipoprotein(LDL-C)and atherosclerosis index(AI)increased after intervention,High-density lipoprotein(HDL-C)decreased;fasting blood glucose(FBG)increased and C-reactive protein(CRP)decreased in the whole wheat group,the difference was statistically significant(P <0.05);fasting insulin resistance(FIN),insulin The resistance index(HOMA-IR)did not change significantly after intervention.Conclusion: Whole wheat naan instead of some staple foods has the effect of reducing body weight and waist circumference.The mechanism may be related to increasing dietary fiber intake,thereby increasing satiety,promoting bowel defecation,reducing energy intake,and improving inflammation in the body to achieve weight loss The role remains to be further analyzed.